PBC Duck

[wmferg]

On Friday my SO came home with a duck about 6lbs and informed me she would like it cooked on the PBC. Now not only have I never cooked a duck in the PBC...I have never cooked a duck at all. I let her know that she is taking her chances as I have no idea how it will turn out. I looked around AR and came up with a few mentions but nothing detailed. Noah at PBC had a video on preparing a duck and after looking at some other you tube videos I went with his method.

I used the AP rub from PBC and since it has salt in it I didn't dry brine ahead of time. (Mistake, if I do it again I will dry brine a day ahead of time and use a rub with no salt).
Rubbed it with olive oil and applied the rub 6 hrs before it put it in the cooker.
As usual I used fzxdoc 's method to fire up the PBC.
The temps reached 370 when I put the lid on and then when it went down to 300 I put on the duck.
After 30 min or so the temps settled around 270.
I removed the duck after 4 hrs when it reached 170 internal.













I did not pierce the skin as recommended on some videos I watched but the fat seems to have rendered out nicely.
All in all it picked up a nice smoky flavor but to me it was a bit dry and needed salt. The SO and the boy thought it was good. I guess I would have to defer to them as being ethnic Chinese they have eaten much more than I have. I told her I would try it a couple of more times but I was inclined to wait until we go out one of the Chinese restaurants we go to and order it from the menu. She thought I was being to picky.

Bill

[kmhfive]

Congratulations! Looks like a fine first effort. You will want to fine tune your process about 6 or 70 times before you can really be satisfied 😜

[fzxdoc]

wmferg , the duck looks great, and if the family gives it a thumbs up, you should politely say thank you and exit stage right. That's what I'd do. That said, the quest for the perfect duck on the PBC is a noble one, so I applaud your effort to carry on. I'm sure you'll nail it.

Here is how Ernest here did duck on his PBC:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/chicken-turkey-and-duck-recipes/5169-duck-on-my-pb

You might pick up some tidbits from reading his post.

Best of luck in your quest.

Kathryn

[wmferg]

fzxdoc, Thanks Kathryn, That is some good info for my next cook. Not sure why that did not come up in my search.

Bill

[RonB]

Congrats on a successful cook. Praise from family is nice, but I'm with you. I almost always think I can do better.

OK - a question to the Pit: Does oil prevent salt from penetrating? I know that when I add salt and herbs to oit for dipping bread in, the salt settles on the bottom and does not dissolve. So if you oil meat and use a rub with salt in it what happens?

So I agree with you - dry bring first.

[EdF]

I don't know the answer to your question, but with poultry I tend to salt first (24 hours dry brine), then rub some oil between the breast skin and the meat. Does good for the skin crispiness. With duck, I'm not so sure the oil would be needed.